I’m fortunate to live in a climate where the winters are mild. Still, we get a cold day here and there that produces quite a chill. On those days, I want to be inside my warm home cooking up some comfort.
One of my favorite winter comfort dishes is roasted veggies. I enjoy several combinations of root veggies and winter squashes, but my favorite is a combo of the following: red potatoes, baby carrots and butternut squash.
It’s simple, easy and yummy. The flavor of the veggies is intensified after roasting and the sweetness of the carrots and butternut squash is a perfect compliment to the less sweet potatoes.
What You’ll Need:
1 small butternut squash
1 pound of small red potatoes
1/2 pounds of baby carrots
4 tbs coconut oil
4 tbs butter
Coconut nectar (or other natural sweetener for drizzling)
unrefined salt (for sprinkling)
1. Preheat the oven to 400 degrees.
2. Melt the coconut oil while peeling the butternut squash.
3. Half the potatoes (or quarter them if using larger red potatoes) and cube the squash.
4. Combine the vegetables in a mixing bowl and pour the coconut oil over them. Toss to coat.
5. Spread the veggies on a large, shallow pan.
6. Break off small pinches of butter and place on top of the veggies.
7. Drizzle lightly with coconut nectar.
8. Sprinkle with an unrefined salt, to taste. (I prefer Himalayan pink.)
9. Roast for 30-40 minutes.
I like to top my individual portion with crispy, soaked pecans and goat cheese.